Thanksgiving is one of my favorite holidays. It’s the calm before the storm, time spent with family, and best of all the food. Turkey is ok in my book, I am more of a sides kinda girl. Stuffing, potatoes, veggies… Yum!

While these sides are delish they are often full of butter and high in calories. Well there isn’t any butter in this recipe and it is amazing!

I was never a big brussels sprout fan, but I think I nailed it with this recipe. My daughter gave it a 2 thumbs up!

Ingredients

• 1/2 cup dried cranberries
• 1 cup water
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 tablespoons dijon mustard
• Salt and pepper
• 1 pound fresh brussels sprouts, trim stems and cut into 4’s
• 1/4 cup walnuts

Directions

1. Pre heat oven to 400 degrees.
2. Boil 1 cup of water and remove from heat. Add cranberries and let them soak for about 3 minutes.
3. In a large boil add honey, olive oil, dijon mustard, salt, and pepper. Whisk together.
4. Drain cranberries and add to bowl, add brussels sprouts, and walnuts. Toss until coated.
5. Spread brussels sprouts in a single layer on a baking sheet and roast for about 20 minutes or until leaves are brown.

Enjoy!